St. Louis-Style Pizza Is an Underrated Regional Pie | Food Skills

When one thinks of hubs for great, wood-fire pizza-from Naples, Italy to Brooklyn, New York-St. Louis, Missouri isn't always the first city that comes to mind. But nestled along the Mississippi River, the Gateway City has quietly invented one of the most distinct pizza styles in America, using a smokey Provel cheese to set itself apart from the pack. Justin Bazdarich of Speedy Romeo has made it his mission to bring the gospel of St. Louis-style pizza to NYC, forcing even the most ardent East Coast pizza snobs to rethink their loyalties in the process.Subscribe to First We Feast on TVclip: goo.gl/UxFzhKCheck out more of First We Feast here:firstwefeast.com/twitter.com/firstwefeastfacebook.com/FirstWeFeastinstagram.com/firstwefeast

First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.

Comments • 588

Oh I get it. So in "Hipster America" you guys continue to feed the ridiculous idea that people in Brooklyn are the only ones that can plagiarize other people's pizza and do it so much better than the original. So much so, that they can almost claim it as their own, with no one batting a lash. You guys are a total joke!

Nope. Nope nope. Land of 10,000 nopes. The ONLY reason you can call that a St. Louis pizza is because of the cheese. Your crust is too thick and your toppings do not go all the way to the very edge of the pizza. But, leave it to a hipster Brooklyn pizza joint to try. 3/10.

Man, that is NOT STL style pizza! Crust is completely wrong, and pizza is all about the crust.. Toppings don't really matter. Your dough is too wet. It's not layered. STL style is literally like a cracker. That thin and that crispy. I have a wood oven in my yard and no sheeter or special equipment, and can make the proper crust. You need to use about 55% hydration. Then roll it out, fold it over on itself a few times, then roll it out again. Then put the toppings ALL THE WAY to the edge so you don't have that crust. Then bake for longer than you would a traditional hand tossed. The people showing off their pizzas on youtube are an embarrassment, and the people buying them up in NY are clueless.

How are you going to do Saint Louis pizza from a guy in Brooklyn who grew up in Kansas City??? That crust is all wrong, there is no outer ring, it's more like a cracker. You wouldn't have someone who isn't from Atlanta trying to make lemon pepper wings. All those toppings on it make it look disgusting. Just trust me if you are ever in Saint Louis please just get a small plain cheese pizza from IMOs, ( with toasted ravs)

Sorry, but you can't just throw on some Provel cheese to any kind of pizza and call it "St. Louis style". There is nothing whatsoever about that pizza that is like one from St. Louis besides the cheese. If you want New Yorkers to try and enjoy St. Louis style pizza, give them the real deal, not some unrecognizable bastardization of it.

St. Louis style pizza is amazing. I'm convinced that people who don't like it simply don't want to. What's not to like? Crisp (and minimal) crust that doesn't interfere with the taste of the toppings...and that provel cheese which is so much more flavorful than bland mozzarella. For my money it beats two pounds of bread with a slathering of pizza sauce on top any day of the week.

It looks damn good! I'm just not for NY stealing other cities pizza's. They brag enough about their own. The last thing I want to see is, Brooklyn NY bragging about their St Louis pie. It isn't right, and they deserve to be chided for this blasphemy

Leo's Pizza in KC. I can't eat it anymore because I am lactose intolerant. Last time I had it was decades ago. I would love to eat it again but then I would be laying naked on the bathroom floor. I can make my own pizza at home using Kraft Cheese because it's lactose free.

Sean, PLEASE, do yourself a favour! Go to Amsterdam (in europe!) and head to the restaurant "De Nachtvacht" , order their Large ribs (prolly smallsize for americans as its 500grams or so) BUT.... the flavour....! It rivals and surpasses most ribs. I know 2-3 americans that swears by these as the best in the world, and thats sayin alot. So if in Amsterdam, look that restaurant up!

ive worked at imos when i was 18 n theres no chedder at all in provel...... its 2parts provelone and 1 part mozzarella blocks being shredded and mixed in....... and ppl the best way to enjoy imos pizza who says its crap try dipping the pizza in the house italian dressing... it makes it more delish

Born and raised in St. Louis city...yes this has Provel, but that crust is so wrong...also never call it St. Louie. Nice to know hipsters in NYC are cashing in on shit that they know nothing about. Also this kid is from KC, they know nothing about good St. Louis style pizza, this is so sad and depressing to watch.